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Full Online Book HomeLearning KitchenSauces - Mexican - Chicken Enchilada Sauce
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Sauces - Mexican -  Chicken Enchilada Sauce Post by :Ericb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :906

Click below to download : Sauces - Mexican - Chicken Enchilada Sauce (Format : PDF)

Sauces - Mexican - Chicken Enchilada Sauce

4 oz.can green chiles
13 oz. can tomatillos, drained or 1 3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg


In blender combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Pour over enchiladas and sprinkle evenly with 1 cup cheddar Jack cheese. Bake 20 minutes, or until heated through and bubbly.
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Makes 6 servings (2 cups) From The Whole Chili Pepper a collection by Jim Vorheis 4 Dried Pasilla chiles, stems and seeds removed 4 Dried red New Mexican chiles, stems and seeds removed 1 medium Onion, chopped 2 Cloves garlic, chopped 2 medium Tomatoes, peeled and seeds removed, chopped 2 tbl. Sesame seeds 1/2 cup Almonds 1/2 Corn tortilla, torn into pieces 1/4 cup Raisins 1/4 tsp. Ground cloves 1/4 tsp. Ground cinnamon 1/4 tsp. Ground coriander 3 tbl. Shortening or vegetable oil 1 cup Chicken broth 1 oz. Bitter chocolate (or more to taste) Combine chiles, onion, garlic, tomatoes, 1
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Sauces - Mexican -  Basic Red Enchilada Sauce Sauces - Mexican - Basic Red Enchilada Sauce

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8 Ancho chiles 3 1/2 cups warm water 1/2 cup onion -- chopped 2 cloves garlic -- chopped 1/4 cup vegetable oil 8 oz. tomato sauce 1 Tbsp. oregano 1 Tbsp. cumin 1 Tsp. chili powder Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a
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